I have embarked on a new adventure in food. =) Sourdough! It is so much fun! This is actually something I have been thinking about for a while and even attempted at one point maybe a year ago, but I was completely inspired recently when a dear friend of mine served sourdough bread one day and sourdough waffles a different day. Wow! They were so delicious, light and flavorful!
For those who don’t know, sourdough is an ancient form of bread that processes the gluten and then actually helps your body digest gluten. It is a regular practice in many other countries and very similar to what the Israelites did. The yeast in this type of bread is naturally occuring during the fermenting process. There is no need to add yeast.
Just over a week ago I made my second sourdough starter… can you say EASY? I am always looking for things that are easy, tasty AND nutritious to eat! This fits the bill! So, wheat is coming back into our diet in the form of sourdough. (we also do occasional sprouted wheat and maybe we will even try soaking at some point too)
Here is the recipe for the SOURDOUGH STARTER:
- 1 cup PURE water (not from the tap unless it is chemical free and fluoride free)
- 1 cup unbleached white flour
That’s it! Yep! Can you believe it? IF you have it, substitute 2 Tablespoons of kefir water for the water. This will give your starter a big boost, but is not essential.
Mix these together in a quart jar and then cover with cheese cloth and secure with a rubber band.
Feed every 8-12 hours (I do 12) by thoroughly mixing in 1/2 cup flour and 1/3 cup water. I have been using kamut every once in a while, but mostly just the unbleached flour. After 4-7 days it will be ready to work with. Look for bubbles throughout and it will smell slightly sour. (smells more sour if you use whole wheat or other wheat flours)
Once you begin using it, never let it go below 1/2 cup of starter in the jar. Continue feeding the same amount (above) every 12 hours. (breakfast and dinner?)
If you do not use it regularly, you can refrigerate the starter after that first week and then you only have to feed every 2 weeks. You will remove it from the refrigerator, bring it to room temperature and feed the regular amounts. Then return it to the refrigerator.
SO. There are SO MANY yummy recipes, but here is the first one. I made these today using my grandmothers recipe for butter-horn rolls and a sourdough roll recipe and combining them. They taste pretty close!
SOURDOUGH BUTTERHORN ROLLS
- 1 cup milk
- 1/2 cup water (could do all milk and no water)
- 1/2 cup butter
- 1/2 cup raw sugar or 1/4 cup honey
- 2 teaspoons salt
- 4 1/2 cups unbleached flour (I used about 1/3 kamut)
- 1 cup sourdough starter
- 3 eggs
Mix the milk, water, butter, sugar or honey and salt in a saucepan and heat on low until the butter has melted. Mix this with 2 cups of flour and then mix in the starter. Let rise for 6-24 hours (longer equals more sour) It will be thick and bubbly. Add enough of the remaining flour to make a very soft dough that is just barely workable. (a little sticky) Add the eggs one at a time, mixing well after each. Let rise 2 hours. Divide into 3 sections and roll each one out into a circle about twice as thick as a pie crust. Brush each circle with melted butter. Cut the circles into 12 wedges and roll up each wedge from the wide end to the narrow point. Place on baking sheets and let rise until light and fluffy. Bake at 350 for 15 minutes or until very light golden color on top.
Since we are not celebrating Thanksgiving this year, we made our turkey today (it was free, from our local store – THANK YOU!) Tonight we will be eating turkey sandwiches on fresh sourdough butterhorn rolls! MMMMH!